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Marshmallow Pumpkin Pie Recipe

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4.1 from 37 reviews

  • Author: Ava
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings

Description

This Marshmallow Pumpkin Pie combines a crunchy graham cracker crust with a creamy pumpkin and marshmallow fluff filling, spiced perfectly with pumpkin pie spice. Chilled to set and topped with whipped topping, this no-bake dessert is a delightful twist on classic pumpkin pie, perfect for festive fall gatherings or anytime you crave a sweet, airy treat.

Ingredients

Crust

  • 1 sleeve (~1 ¼ cups crumbs) graham crackers
  • ¼ cup light brown sugar, packed
  • ⅓ cup salted butter, melted

Filling

  • 1 (13-ounce) jar marshmallow fluff
  • ¾ cup pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice
  • 1 (8-ounce) tub whipped topping

Garnish (optional)

  • Whipped topping
  • Pumpkin pie spice

Instructions

  1. Prepare the crust: In a food processor or blender, crush the graham crackers with light brown sugar until they are well crumbled and evenly mixed.
  2. Combine with butter: Pour the melted salted butter into the graham cracker mixture and pulse briefly to combine all ingredients thoroughly.
  3. Form crust in pie pan: Transfer the crumb mixture into a 9-inch deep dish pie pan and press firmly onto the bottom and sides to form an even crust.
  4. Chill crust: Cover the crust with plastic wrap and refrigerate to chill while you prepare the filling, ensuring the crust sets firmly.
  5. Make the filling: In a medium-sized saucepan, stir together marshmallow fluff, pumpkin puree, and pumpkin pie spice over medium-low heat.
  6. Heat mixture: Continue to heat and stir the mixture for 5–10 minutes until the marshmallow fluff is completely melted and fully incorporated with the pumpkin puree.
  7. Cool filling: Remove the saucepan from the heat. Stir occasionally as the filling cools to room temperature, which takes about 30–45 minutes. To expedite, place it in the refrigerator, ensuring it remains stirrable.
  8. Fold in whipped topping: Once cooled to room temperature, gently fold the whipped topping into the pumpkin mixture until combined uniformly.
  9. Assemble pie: Spread the filling evenly into the chilled graham cracker crust. Cover carefully and refrigerate for 5–8 hours or overnight to allow the pie to set.
  10. Garnish and serve: Before serving, remove the cover and garnish with additional whipped topping and a sprinkle of pumpkin pie spice, if desired. Slice and enjoy your pie.
  11. Enjoy your dessert: Serve chilled for a light, creamy, and spiced pumpkin treat perfect for seasonal celebrations or anytime dessert cravings hit.

Notes

  • Using a food processor makes crushing the graham crackers quick and ensures a finer crust texture.
  • Chilling the crust prevents it from becoming soggy when filled.
  • If you want a firmer filling, refrigerate it for longer or overnight.
  • The pumpkin pie spice can be adjusted to your taste preference or substituted with cinnamon and nutmeg.
  • This pie does not require baking, making it quick and easy to prepare ahead of time.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/marshmallow-pumpkin-pie-recipe/